Chinese Food
Sweet and soft pasta for baby
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Today's milk knife is especially suitable for babies. In fact, it's suitable for babies. It's better for adults to eat. In addition to baby milk powder and special baby food. Use milk instead of water. Add flour. The steamed bread or bread will be white and soft. The smell of fermentation is also very strong. This is because milk can not only increase the elasticity of gluten, but also make yeast grow stronger and produce more nutrients. I'm demonstrating the use of bread machine and noodles. If you want to make them by hand, you can see the secret of making them by hand in another recipe I sent. You can also focus on my WeChat official account - small wood health baking. Search xmq10101010 for more wonderful sharing. -
Cooking ingredients
Cooking Steps
Step1:Raw materials required.
Step2:Weigh the milk and add yeast powder directly. Let it stand for a while.
Step3:First add flour, then sugar.
Step4:Start and face program. And face for 10 minutes. (if you don't have a toaster, you can mix noodles by hand. Use chopsticks to make snowflakes first.
Step5:Use the bread machine to stir into smooth dough. (wash your hands and face. Knead them into hand polish, basin polish and face polish.
Step6:Ferment to twice the size at room temperature. Now the room temperature is about 23 ℃. It took about 80 minutes.
Step7:Start the dough mixing program again. Exhaust the fermented dough. Take out the whole dough. It's a little sticky. Sprinkle some dry powder.
Step8:Knead the noodles with your hands. The main purpose is to exhaust the air inside. The more thoroughly the air is discharged, the cleaner the surface of steamed bread will be.
Step9:Divide the dough into two equal parts. Don't tear it into two parts by hand. Use a knife or cutter to divide the dough into two parts.
Step10:Take a dough and knead it. Sprinkle some flour on the chopping board to prevent the rolled dough from sticking to the chopping board. When rolling with a rolling pin, turn the dough while rolling, so that the dough can be rolled evenly.
Step11:Roll the dough into a square shape. About 20cm * 17cm.
Step12:Roll up the dough. Make sure it's tight. Roll it into strips.
Step13:Cut it into 8 equal parts quickly. When cutting, you should be quick, accurate and ruthless. And then slightly reshape it.
Step14:Put the steamer cloth in the bamboo steamer. If you use the stainless steel steamer, you can brush some oil on the bottom to prevent the bread from sticking on the steamer. Put the cut blank in the steamer evenly. Pay attention to a certain distance. The steamed bread will ferment and expand again.
Step15:Relax at room temperature for 20 minutes. This step must not be saved. Don't arrange the steamed bread and steam it immediately.
Step16:Put a third or a half of the cold water into the steamer. Put on the raw steamed bread. Heat it up. Steam it over medium heat for 15 minutes. The steamed bread is small. It can be steamed in 15 minutes. Steam and simmer for 3 to 5 minutes before opening the lid.
Step17:You can eat it while it's hot. It's very delicious. It's fresh and fragrant. After the extra steamed bread is cooled, it is packed separately with fresh-keeping bags.
Step18:Put the steamed bread in the fresh-keeping bag into the airtight sealed bag. Put the refrigerator on the frozen layer. When you want to eat, take it out and steam it directly. It's the same as just out of the oven. It's very convenient. In theory, steamed bread can be preserved by freezin
Cooking tips:Xiaomuqi warning-1. On the market, you can see that flour is divided into high gluten flour, medium gluten flour and low gluten flour. High gluten flour is generally used to make bread, medium gluten flour is used to make various Chinese snacks such as steamed bread and bun, and low gluten flour is used to make cake, biscuit and cookie cookies. So if you don't see the words high gluten or low gluten, you can choose to make steamed bread. If possible, it's best to choose organic flour. It's absolutely safe. 2. To make a successful steamed bread or bun, kneading and fermentation are two important steps. The process of kneading will form gluten. The role of gluten is to cover the carbon dioxide produced by yeast fermentation, so that the dough can form numerous small pores, make it soft and bulky. Therefore, the amount of gluten determines whether the tissue of steamed bread is delicate enough. Less gluten, coarse tissue, large pores; more gluten, fine tissue, small pores. 3. The surface of dough after normal fermentation is smooth, and it usually grows to 1.5
